Cakes & Bread
Bakpia Cake with Mung Bean Filling, Asian-Style
Prep
60 min
Cook
30 min
Servings
16
Level
Medium
Bakpia is an Asian-style pastry with delicate, flaky, crumbly layers wrapped around a soft, sweet, and rich mung bean filling. The combination of a crumbly outside and soft inside makes these bite-sized cakes impossible to stop eating. Perfect as a casual snack or a homemade souvenir treat.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams peeled mung beans (skinless)
- 150 grams granulated sugar for the filling
- 100 ml thick coconut milk
- 1 leaf pandan leaf
- 1/4 tsp salt
- 200 grams medium-protein all-purpose flour for the outer dough
- 30 grams granulated sugar for the outer dough
- 60 ml cooking oil for the outer dough
- 80 ml warm water
- 150 grams medium-protein all-purpose flour for the inner dough
- 75 ml cooking oil for the inner dough (layering paste)
- 1 tbsp cooking oil for greasing the flat pan
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👩🍳 Instructions
- 1 Wash the peeled mung beans thoroughly, then soak them in hot water for 1 hour so they soften faster when steamed.
- 2 Steam the mung beans together with the pandan leaf for 30-40 minutes until completely soft and easy to mash.
- 3 While still hot, blend the mung beans using a blender or mortar and pestle until smooth, then discard the pandan leaf.
- 4 Cook the mashed mung beans in a non-stick pan together with the sugar, coconut milk, and salt over low heat, stirring constantly until the mixture is smooth, firm, and no longer sticks to your hands. Let it cool, then weigh and divide into 16 equal portions and roll into balls. Set aside.
- 5 Make the outer dough: mix the flour, sugar, oil, and warm water. Knead briefly until smooth and elastic—there's no need to knead for long. Divide into 16 portions and roll into balls.
- 6 Make the inner dough: mix the flour with cooking oil until it forms a thick, spreadable paste. Divide into 16 portions to match the number of outer dough balls.
- 7 Take one ball of outer dough, flatten it with your hands, then spread one portion of the inner dough paste evenly over the top.
- 8 Roll the dough up like a small log, then twist and press the ends, flatten it again, and roll it up once more so the layers multiply, giving a flaky, layered result once baked.
- 9 Flatten the rolled dough with a rolling pin into a circle, place the mung bean filling in the center, then wrap tightly until the filling is no longer visible. Gently shape into a ball, then flatten slightly to form the bakpia shape.
- 10 Repeat the process until all the dough and filling are used up, then arrange the bakpia on a baking sheet lined with parchment paper, spacing them apart.
- 11 Bake in a preheated oven at 160°C (320°F) for 15 minutes, remove, flip the bakpia over, then bake for another 10-15 minutes until both sides are evenly golden brown.
- 12 Remove from the oven and let cool on a wire rack until completely cold before storing in an airtight container to keep the texture crisp.
💡 Tips
• Make sure the mung bean filling is cooked until completely firm and not wet—if it's still soft, the filling will leak out when wrapping and tear the dough.
• The twist-and-roll process for the dough is the key to creating bakpia's signature crispy layers. Don't skip it even though it's a bit fussy—you'll really notice the difference in the result.
• Bake over low-medium heat and flip the position so the color browns evenly without burning on one side.
• Store in an airtight container once completely cooled; bakpia can keep for up to 1 week at room temperature while staying crisp.
📊 Nutrition Facts / serving
185
Calories (kcal)
4 g
Protein
8 g
Fat
25 g
Carbs
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